Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
The first time I made Instant Pot beef stew, everyone was amazed by how flavorful and tender it turned out. The blend of potatoes, carrots, and parsnips makes each bite hearty and filling.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp, or to taste
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped, for garnish
Instructions
- Sauté Beef:
- Set Instant Pot to Sauté mode. Add oil and brown beef cubes in batches (about 3–4 minutes per batch). Transfer browned beef to a plate.
- Sauté Vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Combine Ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure Cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release Pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Optional Slurry:
- For a thicker stew, mix cornstarch and cold water. Set Instant Pot to Sauté, stir in slurry, simmer for 2–3 minutes until thickened.
- Finish & Serve:
- Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Save This stew is perfect for chilly evenings. My family loves scooping hearty portions with crusty bread while sharing stories at the dinner table.
Required Tools
6-quart Instant Pot, cutting board, chefs knife, wooden spoon, ladle, and small bowl for optional slurry help make prep easy and efficient.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 28 g, Protein: 34 g.
Serving Suggestions
Enjoy this beef stew hot with fresh parsley and a side of crusty bread. It makes excellent leftovers and freezes well for make-ahead meals.
Save This stew delivers pure comfort in every bowl. It will quickly become a favorite in your dinner rotation!
Recipe FAQ
- → What cut of beef works best?
Beef chuck or stewing beef cut into 1½-inch cubes is ideal for tender, flavorful results.
- → Can the root vegetables be substituted?
Yes, parsnips may be swapped with turnips or rutabaga for a similar earthy taste.
- → How is the stew thickened if desired?
Mix cornstarch with cold water to form a slurry, then stir it into the hot stew while simmering to thicken.
- → What cooking method is used?
The stew is cooked in an electric pressure cooker, allowing flavors to meld quickly and meat to become tender.
- → Are there suggestions for enhancing flavor?
Adding a splash of red wine with the broth can deepen the richness of the dish.